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Coconut Oil Pie Crust after baking

Perfect Coconut Oil Pie Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Chef Ani
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 1 pie crust 1x


Coconut oil pie crust is light, flaky, and delicious! Get ready to make the best coconut oil pie crust recipe ever. This easy no-butter pie crust recipe requires only 5 ingredients and is perfect for any occasion. This recipe makes enough dough for one pie crust. If you want enough dough for a top crust, double the recipe. 


  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil
  • 1 teaspoon fresh lemon juice
  • Ice water as needed


  1. Preheat oven to 350F
  2. In a food processor, add flour and salt, pulse to mix.
  3. Next, add coconut oil and lemon juice, pulsing until the mixture resembles crumbs.
  4. Add ice water, one tablespoon at a time, until the mixture sticks together when pressed. If the dough gets too wet, harden in the fridge for 5-10 minutes.
  5. Roll out the dough between two layers of cling wrap. Carefully peel off one layer of cling wrap, flip into a 9-inch ungreased pie tin. Be sure the dough reaches the pie tin’s edges (to prevent it from sliding down the sides). Pinch the edges if desired and prick the dough with a fork.
  6. Add a piece of parchment paper to the bottom of the pie tin (on top of the dough) and add pie weights or dried beans to keep it from puffing while baking.
  7. Bake pie crust at 350F for 30 minutes with pie weights and parchment paper. Remove pie weights and bake for an additional 5-10 minutes. Let the pie crust cool.